Wrap the thin end of each chop back in on itself and secure with string, tying each one to make a round parcel. Mix the balsamic vinegar with the sugar until dissolved, and brush over the chops and ...

From Chef Matt Rivers who leads the culinary team at Timberlake’s Restaurant and Chetola Resort in Blowing Rock, North Carolina, comes a delicious chop topped with a demi-glace and two easy, herby ...

If you like tender lamb with light seasoning and hearty vegetables, this classic Turkish dish Oven Baked Lamb Chops, known as Firinda Kuzu Pirzola, is a great one to try. In this Turkish oven baked ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ tablespoon ...

Plain yogurt is an excellent base for a marinade. It slowly tenderizes meat, rendering it juicy but never mealy or tough, and leaves a pleasantly tangy flavor behind. This simple sauce, a blend of ...

This is the time of year when I throw myself into brighter and lighter fare. Most of the stews and soups I’ve stashed in the freezer during the chilly months have been eaten, so I’m on the prowl for ...